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Instant Pot Chunky Potato Soup Recipe

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★★★★★

4.7 from 115 reviews

This Instant Pot Chunky Potato Soup is a creamy and hearty dish featuring tender cooked potatoes, sautéed fennel, garlic, and ginger, combined with peas and carrots for added texture and flavor. The soup is seasoned with Italian herbs, black pepper, dill weed, and nutritional yeast for a subtle cheesy taste, finished with a blend of heavy cream to create a comforting meal perfect for any occasion.

Ingredients

Scale

Potatoes

  • 3 medium red potatoes (1.15 lbs before cooking, washed)
  • 2 small red potatoes (0.41 lbs before cooking, washed)
  • 2 cups water (for Instant Pot container bottom)

Vegetables & Aromatics

  • ¼ fennel bulb (½ cup when chopped)
  • 3 Tbsp water (for sautéing)
  • 1 clove garlic (3g minced)
  • 1 inch ginger (4g minced)
  • ½ cup frozen peas (do not thaw)
  • ½ cup carrots (frozen or fresh)

Seasonings & Herbs

  • 1 tsp nutritional yeast
  • 3 tsp pink salt
  • 1 Tbsp Italian seasoning
  • 1 tsp black pepper (adjust to taste)
  • 3 leaves fresh basil (ribbon shaped)
  • 1 tsp dill weed

Liquids

  • 1 cup water (divided into 2 equal portions)
  • 1 cup heavy cream (divided into 2 equal portions)

Instructions

  1. Prepare Potatoes: Add 2 cups of water to the bottom of the Instant Pot and place all washed red potatoes into the pot.
  2. Pressure Cook Potatoes: Close the lid, set the Instant Pot to pressure cook on high for 10 minutes. Let the pressure release naturally before opening.
  3. Cool and Peel: Allow the potatoes to cool to room temperature, then peel the skins off. Keep the medium potatoes separate from the small ones and roughly chop the medium potatoes.
  4. Prepare Fennel, Garlic, and Ginger: Cut about a quarter of the fennel bulb into small cubes. Set the Instant Pot to sauté mode and add 3 tablespoons of water to the inner pot. Add chopped fennel, minced garlic, and minced ginger and sauté for about 4 minutes until fennel softens.
  5. Add Potatoes and Liquids: Add the roughly chopped medium potatoes to the sautéed fennel mixture. Pour in half a cup of heavy cream and half a cup of water.
  6. Blend Soup Base: Turn off the sauté function and unplug the Instant Pot. Use an immersion blender to blend the mixture until creamy but leaving some chunks for texture.
  7. Add Remaining Ingredients: Roughly chop the small potatoes and add them to the pot along with peas, carrots, black pepper, nutritional yeast, salt, and Italian seasoning.
  8. Add Remaining Liquids: Pour in the remaining half cup of water and half cup of heavy cream. Mix all ingredients well.
  9. Pressure Cook Final Soup: Close the lid, set on pressure cook for 2 minutes. Once done, wait for the pressure release valve to drop before opening the pot.
  10. Serve: Transfer the soup to a serving bowl, garnish with fresh basil ribbons and dill weed, then serve warm.

Notes

  • Using an immersion blender helps retain some texture for a chunkier soup, but you can blend longer for a smoother consistency.
  • Adjust salt and pepper according to taste preferences.
  • Frozen peas and carrots can be used directly without thawing.
  • Fresh herbs like basil add a fresh aroma and can be adjusted or substituted as desired.
  • Natural pressure release ensures potatoes are fully cooked and soft before blending.
  • This soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Instant Pot potato soup, chunky potato soup, creamy potato soup, fennel potato soup, easy soup recipe, pressure cooker soup

Find it online: https://topreci.com/instant-pot-chunky-potato-soup-recipe/